Nectarines have a smooth skin that is golden yellow with large blushes of red. Their yellow flesh has a noticeable pink tinge with a distinctly sweet aroma and pronounced flavor. There are more than 100 varieties of nectarines. Nectarines most likely originated in China more than 2,000 years ago and were cultivated in ancient Persia, Greece, and Rome. Later, they were introduced to America by the Spanish. Nectarines can be used and prepared in the same ways as peaches, with no need to peel because they have no fuzz. Leave the skins on when making pies, cobblers, and fresh fruit salads.

Nutrition

Very low in saturated fat, sodium, and cholesterol

Very good source of vitamin C

Good source of dietary fiber, vitamin A, niacin, and potassium

Tips for Selection

When selecting nectarines, choose brightly colored and fragrant fruits that yield to gentle pressure, especially along the seam

Like peaches, the amount of red blush on their cheeks depends on the variety and is not a reliable indicator of ripeness

Avoid rock hard or greenish fruit as well as fruit that is too soft or shriveled

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